From the Garden...Corn Relish Custard

I have had this recipe so long I don’t know where it came from. After seeing a similar idea in Myrna's canning book, I adapted it to use my home canned corn relish, but any kind of whole kernel corn, well-drained, works. I add a half-pint of drained, home canned ham chunks to this for a main dish. This isn’t a scalloped corn dish with creamed corn and crackers, but true custard. If you use 10 ounce individual dishes, cut the baking time to 30 minutes or so.
For a side dish, bake in the casserole dish and cut in squares; as a side dish it can serve 6. It’s good with pork chops and a salad. I serve this as a main dish with a nice chopped salad and fruit for dessert, because it’s pretty caloric. The portions are generous.  The corn relish recipe is HERE.
Corn Relish Custard
2 Tablespoons Sugar
1 ½ tablespoons Flour, All-purpose
1 teaspoon Baking Powder
½ Teaspoon Salt
3 large Eggs
1 cup Whipping Cream or undiluted evaporated milk
¼ cup Butter -- melted
3 cups Corn Relish – drained *
1. Preheat oven to 350°.

2. Combine first 4 ingredients.

3. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.

4. Pour mixture into a lightly greased 7x12-inch baking dish (1 1/2 quart).

5. Bake at 350° for 35-45 minutes or until golden brown and set. Let stand 5 minutes.

    *3 cups frozen whole kernel corn, thawed and drained or canned corn, drained, or fresh cut corn may be substituted.
4 main dish servings – 6 side dish servings     Yield: "4 1/2 Cups"
 Per Main Dish Serving : 689 Calories; 39g Fat (48.8% calories from fat); 10g Protein; 81g Carbohydrate; 6g Dietary Fiber; 272mg Cholesterol; 1325mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat; 5 Other Carbohydrates.